Pursuing a career in food means constantly learning in order to build, grow, and evolve. Our Professional Development Series is designed to educate everyone from new entrants to seasoned industry professionals about the many aspects of being a professional in the culinary world. Lead by experts in their field, these panels and interactive discussions will leave you with a fresh perspective, as well as many tips and tricks to use as a guide as you propel your own career forward.

About This Class

Andrew talked to Chef Preeti Mistry. Founder of Navi Kitchen and Juhu Beach Club, Chef Preeti has been nominated twice by the James Beard Foundation as Best Chef of the West. She is the co-author (with Sarah Henry) of The Juhu Beach Club Cookbook. Andrew and Preeti spoke about her life and career, kick around current hot-button industry issues, and go wherever the conversation takes them.

Andrew also assembled a panel of chefs who paid tribute to the legacy of Zuni Cafe’s Judy Rodgers. John Clark and Gayle Pirie of Foreign Cinema, Brandon Jew of Mister Jiu’s, and Quang Nguyen and Nate Norris of Zuni Cafe joined Andrew to talk to them about how working with Judy impacted their careers, and so many others, as well as the dining landscape across the country.

You can find this recording of his podcast on several audio streaming apps including the one in the link above.

Details

FAQ

The average duration of our cooking classes is 4 hours, and they are broken down into three segments: Introductory lecture or demo, hands-on cooking, and eating.

The class will begin with a short discussion or demo from your instructor. After, you can expect to work either on a team or individually to prepare the class menu. As a group, your class will prepare the selected menu in its entirety. In most classes, not every student will make every dish.

Learning happens throughout the class, and your instructor will often call out key techniques as they happen in each recipe.

Most classes conclude by sitting down as a group to eat what you’ve prepared, followed by a discussion of each recipe. You will leave with a copy of the recipe packet and a working knowledge of every dish that was made so you can recreate them at home.

You do not need to bring anything with you to class, unless otherwise noted in the class description. The kitchens at SFCS are fully equipped and aprons, recipes, equipment, food and wine are all provided for you.

In most classes, you will be sitting down to eat a complete meal that you have prepared along with your classmates. Since this typically occurs towards the end of the class period, an appetizer or small plate is usually prepared early on in class. However, you’re welcome to additionally have a snack before you arrive or bring one with you.

Please note, for our Baking & Pastry classes, a light meal will be provided for you.

Cancellation Policy

Requests for refund: Any cancellation up to two weeks prior to your class start date will be refunded 100%.

Requests for credit: Cancellations after two weeks but up to 5 days before your class start date will qualify for an online credit to be applied to another class. Refunds are not offered at this point.

Requests to reschedule: If you would like to reschedule a class date, simply submit a request to cancel in your account and write us a short note. After we make the change we will contact you with more details. Requests to reschedule are not permitted for classes that fall within the No Refund/No Credit timeframe.

No Refund/No Credit: No refunds or credits will be issued for cancellations received less than 5 days before your class start date (the class date and any weekend days are included in the 5 days count). You can always send a friend in your place if you’re unable to attend.Please note: Cancellation requests made the day of class are not eligible for a refund or credit, no exceptions.